Recipe: The Sweet Spot Brownies

Tuesday, 19 February 2019


Voiceless ambassador, Gemma Davis, is a naturopath and author of The Compassionate Kitchen.

Gemma believes that creating a kinder world for animals starts in our own homes, and shares articles, recipes, interviews and even a free 21-day Guide/online course, over on her blog, with the hope of inspiring conscious compassionate choices.  

Gemma has provided her secret recipe for these moorish and decadent plant-based brownies with us.  


1/2 cup maple syrup

2/3 cup cocoa powder

1/2 cup melted coconut oil

1 cup buckwheat flour

1 cup almond butter

6 medjool dates, pitted

1 teaspoon salt

1 cup coconut milk

1/2 cup of vegan chocolate chips or your favourite vegan chocolate chopped into small pieces




Preheat oven to 160 degrees C, and line a 16cm baking pan with baking paper.

Blend the ingredients, minus the chocolate chips, in a blender until smooth. (If your blender isn’t large enough, you can simply blend the dates with the coconut milk, then place them with everything else into a large bowl and mix together.)

Take out and place in a bowl and mix through the chocolate chips. Pour the batter into the lined pan and smooth the top. Bake in the oven for 30 minutes. Let cool and slice to serve.

These are mega sweet so you don’t need big serves! If you prefer less sweet you can easily just leave out the chocolate chips.